This delicious Indian style fried rice served with fresh mint raita comes from Swasthi’s Recipes. It makes a great meal on it’s own or can be served as part of a larger spread. Cook the rice in advance if possible – good quality extra long basmati rice makes all the difference.
Soak 1 cup of rice for about 20 minutes. Meanwhile prepare 2 minced cloves of garlic, an equal amount of minced fresh ginger and grate 2 medium carrots. When the rice has soaked drain it well. Bring a little less than 2 cups of water to boil then add the rice, reducing the heat to a simmer. Cover and cook until all the water is absorbed. Turn off the heat and leave the pot closed for a further 5-10 minutes. In a frypan or heavy pot heat 1 tablespoon of ghee or oil. Add 12 curry leaves, ½ a teaspoon of cumin seeds, 2 green cardamom pods, ½ a teaspoon of brown mustard seeds and a small piece of cinnamon quill. When the spices are fragrant add a finely sliced onion and sauté until soft. Add the garlic and ginger just until the raw smell dissipates. Add the carrots, season with some salt and cook for one to two minutes until a little soft. Now add 1 teaspoon of garam masala, ½ a teaspoon of chilli powder, a handful of cashews and 2 tablespoons of chopped fresh mint or coriander (cilantro) leaves. Stir and cook until the spices mellow. Cover and cook on a low heat for 1 – 2 minutes then add the cooked and cooled rice. Mix well, adding 1 tablespoon of lemon juice and salt to taste.
For the raita wash and spin or towel dry 1 cup of fresh mint leaves and ¼ of a cup of coriander (cilantro). Finely chop the herbs and put them in a mixing bowl (you can blend this raita if you prefer but I like some texture). Add 1 cup of thick yoghurt, 2-3 finely minced green chillies, 1 minced clove of garlic, an equal amount of minced ginger, ½ a teaspoon of cumin powder, ½ a teaspoon of sugar and salt to taste. Mix well to combine.
michelle picker cooks 